Ingredients:

  • 1.5 lbs fresh white fish fillets (Catfish, Cod, or Tilapia)
  • 1 cup low-fat buttermilk
  • 1 tsp hot sauce
  • 1 cup fine yellow cornmeal
  • 0.5 cup all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 cups avocado oil or peanut oil (for frying)

Instructions:

  1. Pat the fish fillets thoroughly dry with paper towels to remove all surface moisture, which is essential for a crispy crust.
  2. In a shallow bowl, whisk together the buttermilk and hot sauce.
  3. In a separate large dish, combine the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper to create the 'Gold Dust' coating.
  4. Heat 2 cups of oil in a heavy-bottomed cast iron skillet until it reaches a steady 350°F (175°C) on an instant-read thermometer.
  5. Dip each fillet into the buttermilk mixture, then dredge in the cornmeal mixture, pressing firmly to ensure an even, hydrophobic coating.
  6. Carefully place fish in the hot oil. Fry in batches for 3-5 minutes per side until the crust is mahogany-colored and the internal temperature reaches 145°F.
  7. Remove the fish and place on a wire cooling rack over a paper towel-lined tray to allow excess oil to drain without steaming the crust.